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DIN EN 16466-3:2013-03
Vinegar - Isotopic analysis of acetic acid and water - Part 3: <(hoch)18>O-IRMS analysis of water in wine vinegar; German version EN 16466-3:2013
| Fecha edición: |
2013-03-01
En Vigor
|
|---|---|
| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This European Standard specifies an isotopic method to control the authenticity of wine vinegar. This method is applicable on wine vinegar in order to characterise the 18O/16O ratio of water, and allows differentiating wine vinegar from vinegars made from raisins or alcohol vinegar. |
| Keywords: | Acetic acid|Agricultural products|Agriculture|Alcohols|Authentication|Cider|Comparative tests|Consumer protection|Fermentation|Food industry|Food inspection|Food products|Isotopes|Methods of analysis|Purity|Raisins|Safety of products|Verification|Vinegar|Water|Wine vinegar|Wines |
| ICS: | 67.220.10 - Especias y condimentos |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN 16466-3:2013 |
|
Reemplazo Normas |
Reemplaza a DIN 10784-3:2011-01 |
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